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  • Just popped in for lunch. Having tried most of the restaurants in the area, it was nice to find a spot I hadn't tried. Started with the tomato and mozzarella ball insalata. There is a generous portion of mozzarella. It's a light sauce and the fresh basil really makes the difference. I find that buonanotte likes to keep its flavours authentic and doesn't use heavy sauces. This is great because they do use fresh ingredients but I find that some dishes really miss the mark in terms of complexity. For my main I had the prosciutto arugula pizza. The crust had a pita bread feel. A little more burnt than crispy for me. And as a general hint, they don't cut their pizzas to avoid the flavours from running under the pizza. I found that it was ok and quite light as pizzas go but again, didn't get the complexity that layering flavours would get. Cheers!
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